Physicochemical, techno‐functional and structural properties of gluten‐free crackers developed from sorghum (Sorghum bicolor (L.)) varieties

Summary The present study was conducted to develop gluten‐free crackers using six different white varieties of sorghum, namely CO30, K12, Parbhani Moti (PM), Parbhani Shakti (PS), ICSV15021 and M35‐1. The physico‐chemical, mineral and functional properties of developed crackers were studied. The crackers from soft wheat flour serve as a control. Highest protein (7.35 g/100 g), iron (6.63 mg/100 g) and potassium (199.86 mg/100 g) were found in ICSV15021 crackers, whereas highest total dietary fibre (9.01 g/100 g), magnesium (31.13 mg/100 g), copper (1.47 mg/100 g), zinc (1.92 g/100 g) and manganese (1.32 mg/100 g) were found in PS crackers. All exhibited A‐type crystallinity pattern except PS crackers (V‐type pattern). Overall acceptability of K12 sorghum crackers was found to be similar to control. In conclusion, this study evidenced that gluten‐free sorghum crackers exhibited higher nutrients and mineral composition and can be regarded as health‐promoting functional food, which is also cost‐effective than commercially available gluten‐free products. Six white sorghum varieties were collected, washed, dried and milled to flour. Gluten‐free crackers were developed. Soft wheat flour was used as control. Physicochemical, techno‐functional and structural properties were studied. Based on the results, the study concludes sorghum crackers can be regarded as a health‐promoting functional food.